Pantry
Pasta
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Durum Wheat Pasta – Capellini
- Producer: Rustichella d’Abruzzo
- Region: Abruzzo
- Shape: Long Pasta
Capellini also known as angel hair is the thinnest of all long pasta shapes. A long-time children’s favorite, this shape finds itself mostly used as pastina (soup pasta).
Served in soups (broken) or simply with butter and Parmigiano.
Cooking Time: 4-6 minutes.
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Durum Wheat Pasta – Capellini – 4.4 lb
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- Producer: Rustichella d’Abruzzo
- Region: Abruzzo
- Packaging: Bags, Bulk
- Shape: Long Pasta
Capellini also known as angel hair is the thinnest of all long pasta shapes. A long-time children’s favorite, this shape finds itself mostly used as pastina (soup pasta).
Served in soups (broken) or simply with butter and Parmigiano. Also available in 500 g bags.
Cooking Time: 4-6 minutes.
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Durum Wheat Pasta – Fettuccine
- Producer: Rustichella d’Abruzzo
- Region: Abruzzo
- Shape: Long Pasta
From the word affettare, meaning “to slice,” these ribbons are wider than tagliatelle and are made without the use of eggs.
As this pasta is egg-free, serve as you would spaghetti or linguine for added texture.
Cooking Time: 11-13 minutes.
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Durum Wheat Pasta – Fusilli Col Buco
- Producer: Rustichella d’Abruzzo
- Region: Abruzzo
- Packaging: Trays
- Shape: Long Pasta
Originally made by wrapping a bucatino around a knitting needle by Neapolitan housewives, these twice-as-long curly fusilli are very popular due to their hollow bite.
Delicious with a simple tomato sauce or any olive oil-based sauce.
Cooking Time: 11-14 minutes.
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Durum Wheat Pasta – Fusilloni Giganti – 2.2 lb
- Producer: Rustichella d’Abruzzo
- Region: Abruzzo
- Shape: Large Pasta
Only Available in Bulk
Fusilloni Giganti, or giant fusilli, is an oversized version of the popular fusilli (corkscrew) shape. Thrice the size of regular fusilli, this gigantic pasta piles beautifully on a plate and is an ideal shape to be served at a restaurant.
Serve Fusilloni Giganti hot, warm, or cold. Bake as a mac ‘n’ cheese, toss with freshly chopped tomatoes and basil, or mix into a farmer’s market salad of roasted vegetables. This 2-inch oversize helix is also ideal for holding hearty sauces such as ragù. Let this giant shape spark your imagination!
Cooking Time: 13-15 minutes.
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Durum Wheat Pasta – Orzo
- Producer: Rustichella d’Abruzzo
- Region: Abruzzo
- Packaging: Bags, Bulk
- Shape: Small Pasta
Orzo means “barley” in Italian because of its grain-shape. This pasta, shaped like a melon seed, belongs to what Italians called Pastina: pasta that is used in soups. Unfortunately this shape is often made with very low-gluten quality semolina, so it becomes mushy and unpleasant. Unlike common orzos however, this orzo from Rustichella d’Abruzzo keeps its shape and texture and has a real, pleasurable bite and texture.
Especially great for use in soups, but also wonderful as a contorno (“side dish”) with pesto or in salads.
Cooking Time: 6-8 minutes.
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Durum Wheat Pasta – Pappardelle Rigate
- Producer: Rustichella d’Abruzzo
- Region: Abruzzo
- Shape: Long Pasta
A wide ribbon with ridges, this is the widest flat pasta made without the use of eggs.
Enjoy with a hearty meat ragu or rich tomato sauce. Ideal with duck or game ragu.
Cooking Time: 9-11 minutes.
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Durum Wheat Pasta – Penne Rigate
- Producer: Rustichella d’Abruzzo
- Region: Abruzzo
- Shape: Short Pasta
One of Italy’s most popular cuts, penne rigate has a wider tube than the original penne (“quills”), but rigate (“with ridges”) on the outside.
Serve with your favorite sauce. Ideal for sauces with ground meat, game or vegetables so that the sauce is trapped in the middle and on the points. A good choice for making pasta salad.
Cooking Time: 10-12 minutes.
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Durum Wheat Pasta – Penne Ructiche
- Producer: Rustichella d’Abruzzo
- Region: Abruzzo
- Shape: Short Pasta
Primo grano meaning “first grain” in Italian, was the idea of pastamaker Gianluigi Peduzzi, who wanted to bring back the flavors of authentic pasta made with 100% Abruzzo-grown wheat like those that his grandfather, Gaetano Sergiacomo, made at his mill in the town of Penne at the turn of the last century.
Through a research study sponsored by Rustichella d’Abruzzo, the Istituto dei Cereali di Foggia identified local heritage wheat varieties including San Carolo, Varano, and Mongibello, which proved ideal for pasta making. Every year, Rustichella d’Abruzzo and a small group of farmers from the surrounding hills of Pianella do a special planting of these selected varieties. After the June harvest, the wheat is trucked immediately to a state-of-the-art mill in Puglia to be ground into semolina. The soft and fragrant semolina is used to make some of the traditional shapes made by Gaetano Sergiacomo, such as Sagne a Pezzi and Penne Rustiche.
Wrapped in a bright green paper bag with white sprigs of wheat to celebrate these 100% Abruzzo grains, PrimoGrano is pasta made for the true pasta lover. Fragrant as freshly baked bread with a supple and soft texture, this pasta is best enjoyed with just extra virgin olive oil or a light sauce to let the unique flavors shine through.
Cooking Time: 7-9 minutes.
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Durum Wheat Pasta – Rigatoncini
- Producer: Rustichella d’Abruzzo
- Region: Abruzzo
- Shape: Short Pasta
The small version of rigatoni (“ridged”) tubes. Larger than a penne rigate, but cut across rather than slanted. One of the most popular southern Italian shapes.
Serve with a spicy tomato sauce, Gricia (pecorino and pancetta) as in Rome, or with tomato and sardine sauce topped with wild fennel pollen for a Sicilian variation.
Cooking Time: 10-12 minutes.
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Durum Wheat Pasta – Spaghettoni
- Producer: Rustichella d’Abruzzo
- Region: Abruzzo
- Shape: Long Pasta
Primo grano meaning “first grain” in Italian, was an idea of pasta-maker Gianluigi Peduzzi, who wanted to bring back the flavors of authentic pasta made with 100% Abruzzo-grown wheat like those that his grandfather, Gaetano Sergiacomo, made at his mill in the town of Penne at the turn of the last century.
Spaghettoni means larger spaghetti. A regular spaghetto is 1.95 mm thick, and Spaghettoni are 2.10 mm thick. The supple, toothsome bite of Spaghettoni is especially satisfying.
PrimoGrano Spaghettoni are ideal to served with simple sauces, such as in Spaghetti alla Nicolina. The simpler the preparation, the better, so one can taste the unique flavor of the Abruzzo-grown wheat.
Cooking Time: 9-11 minutes.
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Durum Wheat Pasta – Tagliatelle
- Producer: Rustichella d’Abruzzo
- Region: Abruzzo
- Shape: Long Pasta
From the Italian word tagliare, meaning “to cut,” as tagliatelle was traditionally hand-made and cut with a knife. This pasta is mostly associated with Bologna, but today is very common throughout Italy.
Traditionally served with a hearty bolognese sauce, this pasta is usually served with cream or butter-based sauces.
Cooking Time: 5 minutes.
Rice, Beans, and Grains
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21st Century Great Northern Beans – .5 lb bag
Current year’s harvest! I LOVE this company located in Sharon Springs, KS (just South of Goodland, KS). Great in a pot, puree, or white bean and vinegar appetizer.
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Delta Grind Grits – 2 lb
Delta Grind yellow stone-ground Mississippi corn grits. Our grits are the coarsest grind from our mill and have the most texture once cooked.
- 2 lb. bag
- 100% All Natural Mississippi Corn
- Made in Water Valley, Mississippi
- Gluten-Free
- No Preservatives
*Best kept in freezer after purchase.
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Delta Grind Masa – 2 lb
Stone Ground / Gluten Free / All Natural / Small Batch / Local Farmers / Family Owned. Our favorite masa from our friends in Water Valley, MS.
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Delta Grind Polenta – 2 lb
Delta Grind yellow stone-ground Mississippi corn polenta.
Polenta is an Italian Grind, very very very fine corn kernels, much like grits but cook smoother into a porridge or doughy consistency. This is our second coarsest grind.
- 2 lb. bag
- 100% All Natural Mississippi Corn
- Made in Water Valley, Mississippi
- Gluten-Free
- No Preservatives
*Best kept in freezer after purchase.
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Vialone Nano Rice – .5 lb bag
Piemonte – located in the Po River Valley at a former monastery. Family owned. Minimally processed and kept protected in the hull until ready to ship. Smaller, rounder, pebble-shaped grain. This is the only rice we use for risotto or paella.
- Producer: Principato di Lucedio
- Region: Piemonte
Oils, Vinegars, and Mustards
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Balsamic Vinegar of Modena – 8.45 oz
The Everyday Balsamic, the one you pour.
Young, acidic and vibrant. Pour over salads, mix into marinades, and use for deglazing roasting pans.
ONE GRAPE – ROSSO
- Producer: Rustichella d’Abruzzo
- Region: Emilia-Romagna
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Italian Red Wine Vinegar – 16.9 oz
Our favorite everyday red wine vinegar, and the perfect size to use up before it starts to get all the gunk at the bottom of the bottle.
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Moutarde a l’ancienne (whole grain mustard ) – 7.05 oz
Whole grain mustard – great with a burger, lamb chops, vinaigrette, or as a side.
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Moutarde de Dijon (extra strong Dijon mustard) – 7.05 oz
Spicy fine mustard – great with a burger, lamb chops, vinaigrette, or as a side.
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Steen’s Sugar Cane Vinegar – 12 oz
Crazy unique flavor. This comes from a small town in Louisiana. I LOVE this over fresh heirloom tomatoes, in vinaigrettes, or just dashed over fresh greens and beans! This product is incredible! We also offer a larger 64 oz size container for $25.
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Table Ocho Olive Oil
A mix of 4 Tuscan olive varietals. Pendolino, Itrano, Maurino, and Frantoio. Grown and pressed by our friends in Creston, CA for Table Ocho. The only olive oil we use.
Also available in the following sizes:
- 750 ml for $38
- 375ml bottle for $25
- 236ml bottle for $18
Spices, Seasonings, and Sweets
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Belly Up BBQ / Table Ocho Beef Rub – 1 lb
Over the past 20 years, this rub has become our most popular. Great on anything beef related and atop a bloody mary. I throw in a little greek seasoning to give it an umami characteristic. All seasonings have about half of the sodium of comparable products. Think Cajun-Creole meets the Southwest, and when in KC, add some brown sugar!
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Belly Up BBQ / Table Ocho Beef Rub – 2 oz
Over the past 20 years, this rub has become our most popular. Great on anything beef related and atop a bloody mary. I throw in a little greek seasoning to give it an umami characteristic. All seasonings have about half of the sodium of comparable products. Think Cajun-Creole meets the Southwest, and when in KC, add some brown sugar! This is a smaller size for those that want to ‘test it out’.
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Belly Up BBQ / Table Ocho Crushed Red Pepper Flakes – 2 oz
Crushed red pepper flakes from our local supplier with just the right amount of spice. 2 oz bag.
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Belly Up BBQ / Table Ocho Rib Rub – 1 lb
Over the past 20 years, this rub has been our go to for anything pork. I add a little blackening seasoning to kick it up a bit. All seasonings have about half of the sodium of comparable products. Think Cajun-Creole meets the Southwest, and when in KC, add some brown sugar!
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Belly Up BBQ / Table Ocho Rib Rub – 2 oz
Over the past 20 years, this rub has been our go to for anything pork. I add a little blackening seasoning to kick it up a bit. All seasonings have about half of the sodium of comparable products. Think Cajun-Creole meets the Southwest, and when in KC, add some brown sugar! This is a smaller size for those that want to ‘test it out’.
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Belly Up BBQ / Table Ocho Rotisserie Rub – 1 lb
I created this seasoning specifically for lamb and chicken following a trip to Santa Maria, CA. The flavor profile is a bit different than our other seasonings, and in a good way! Salt, pepper, oregano, misc seasonings, and turbinado sugar. This one is special and pairs extremely well with Pinot and Syrah!
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Belly Up BBQ / Table Ocho Rotisserie Rub – 2 oz
I created this seasoning specifically for lamb and chicken following a trip to Santa Maria, CA. The flavor profile is a bit different than our other seasonings, and in a good way! Salt, pepper, oregano, misc seasonings, and turbinado sugar. This one is special and pairs extremely well with Pinot and Syrah! This is a smaller size for those that want to ‘test it out’.
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Belly Up BBQ / Table Ocho Seafood Rub – 1 lb
This is where it all started over 20 years ago. I was obsessed with the creole seasoning at one of our favorite restaurants in New Orleans. This is my take on Coop’s creole seasoning. Seafood has MSG because we missed it, and it rounds the blend out without spiking the sodium. All seasonings have about half of the sodium of comparable products. Think Cajun-Creole meets the Southwest, and when in KC, add some brown sugar! Try this on popcorn.
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Belly Up BBQ / Table Ocho Seafood Rub – 2 oz
This is where it all started over 20 years ago. I was obsessed with the creole seasoning at one of our favorite restaurants in New Orleans. This is my take on Coop’s creole seasoning. Seafood has MSG because we missed it, and it rounds the blend out without spiking the sodium. All seasonings have about half of the sodium of comparable products. Think Cajun-Creole meets the Southwest, and when in KC, add some brown sugar! Try this on popcorn. This is a smaller size for those that want to ‘test it out’.
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Belly Up BBQ / Table Ocho Tellicherry Peppercorns – 4 oz
These are the peppercorns we use at Ocho. Fresh and clean flavors. 4oz bag.
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French Grey Sea Salt (course) – 28.21 oz
This is our primary salt used at Ocho. We use it in vinaigrettes, to salt our beef, soups, risottos, and it is our table salt. One of my favorites!
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MAPS Coffee
Ocho Blend. Our friends at MAPS Coffee roasts a special central American blend specifically for our clients. This is my favorite blend to start the day or compliment a rum cake…(and rum cake French toast).
Savory Pantry
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Mama Lil’s Sweet Hot Peppas – 4 oz serving
We like to call these Sassy Peppers! Think of a Peppadew pepper with an attitude – – not too sweet or spicy, just a bit ‘sassy’!
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Organic – Pitted Castelvetrano Olives – 4.9 oz
Call for Availability.
Fresh, briny, and flavorful olives from Italy. -
Italian Sundried Tomatoes – 6.88 oz
Call for availability.
Masseria Mirogallo’s authentic sun dried tomatoes are packed with intense tomato flavor. These tomatoes are perfectly made, bright red in color, and have a supple meaty texture that will surprise anyone. They are marinated in high-quality, fruity extra virgin olive oil.
Delicious on their own, as a topping for crostini, in panini, on top of pizza, or simply tossed in a farro, pasta, or rice salad.
POMODORI SECCHI
- Producer: Masseria Mirogallo
- Region: Basilicata
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IASA – Hot Pepper in olive oil
The sweet and smoky flavor of peperoncino (spicy pepper) from Salerno has a surprising fire that is felt all over the mouth.
IASA uses a variety of pepper called Capsicum Annuum “Amando,” commonly referred to as ‘Amante’ peppers by locals. The fresh, brilliant crimson peppers are mashed to a coarse paste, mixed with olive oil, and left to macerate for a few months to develop many layers of complex flavors.
This peperoncino is the perfect ingredient and complement to many traditional dishes of Campania and Calabria, in southern Italy.
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Pomodori Pelati – Hand Peeled Tomatoes – 18.70 oz
Masseria Mirogallo’s Pomodori Pelati—tomatoes peeled by hand—are a typical Lucan specialty. Pantry powerhouses, they are versatile in their uses, exalting anything from a simple pasta sauce to a hearty ragù. The tomatoes retain a hearty texture in cooking, withstanding a slow braise, and also keep their wonderful sweetness and bright acidity.
Carefully cultivating seeds from the previous harvest, the Belfiore family—owners of Masseria Mirogallo—replant their own heirloom tomato seeds year after year.
When ripe, the tomatoes are harvested by hand, carefully cleaned, quickly blanched, and then peeled by hand in a fascinating show of skill. The tomatoes are jarred, sealed and briefly pasteurized for the minimum amount of time required. The result? Pure tomatoes preserved in their own juices, with no added salt or water.
POMODORI PELATI
- Producer: Masseria Mirogallo
- Region: Basilicata
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Anchovy in EVOO – 3.17 oz
Italy. Remarkably salty, yet subtle in tomato sauces.
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Sicilian Salted Capers from Salina (caliber 6-7 mm) – 3.17 oz
Precious capers from Salina, bursting with Aeolian Island sun and sea breeze aromas. After a careful harvesting and sorting, the capers are set to dry for a few days in the sun, and then packed under sea salt where they undergo lactic fermentation. After 10 days, the capers are cleaned and packed again under new sea salt and remain in the vats for an additional 20 to 30 days before they are ready to be used.
Surprise everyone with the intense flavor and texture of these little capers, especially if you are accustomed to pickled capers. Be sure to rinse under running water and carefully salt your food when using these capers. Use in sauces, stuffings, pasta and rice salads, or wherever olives are called for a new twist in flavor.
- Producer: Antonino Caravaglio
- Region: Sicily
Photos by Suzanne Kinner Photography, LLC.